Spring Rolls

Spring Rolls

1 Tablespoon oil
2 cups your choice of Chicken, Pork, raw cut julienne style you can also add tiny shrimp or leave meat out and add more veggies and make them veggie spring rolls

6 Chinese dried black mushrooms soaked to reconstitute then cut julienne

1/2 cup bamboo shoots cut julienne
1 cup bean sprouts
1 small carrot shredded
1 1/2 cups green cabbage shredded
2 scallion shredded
1/4 cup of chicken broth
2 tablespoons of oyster sauce
2 Teaspoons white sugar
2 Teaspoons cornstarch
1 package of spring roll wrappers or egg roll wrappers

1 egg beaten
4 cups of oil for deep frying

1 -- prepare filling heat oil in wok Add meat and sir fry briefly until cooked through add vegetables and stir fry for about 2 minutes combine chicken broth , oyster sauce, sugar and cornstarch, Add to wok and stir-fry till sauce thickens LET FILLING COOL BEFORE FILLING SPRING ROLLS

2--- Position wrappers like a diamond with one point facing you place about 2Tablesoons of filling in a log shape across the bottom about 2 inches from the lowest corner fold the bottom up over the filling and tuck it behind the filling roll the packet up once to secure the filling Moisten the 3 remaining corners of wrappers with beaten egg fold the left and right corners to the center and press down firmly forming an envelope finish rolling up sealing the top corner with beaten egg REPEAT TO FINISH REMAINING WRAPPERS

3-- Spring rolls can be prepared a few hours ahead of time and refrigerated cover with plastic wrap until ready to cook MAKE SURE THEY DO NOT TOUCH EACH OTHER OR THE DOUGH WILL STICK TOGETHER

4-- In a deep fryer or wok heat 4 cups of oil to 360- 375 degrees F Deep fry spring rolls a few at a time until crisp and golden Drain on paper towel serve hot with Plum Sauce as a Dip